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Instant Pot Mac and Cheese with Spinach & Pine Nuts
Course
Main Course
Cuisine
American
Keyword
elbow macaroni, Mac and Cheese with Spinach & Pine Nuts, ricotta cheese, spinach
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
401
kcal
Author
Corrie
Ingredients
16
oz
elbow macaroni
1
tablespoon
olive oil
8
oz
ricotta cheese
2
cups
shredded fresh spinach leaves
blanced
1
sprig
parsley or basil
finely chopped
Freshly ground pepper
½
cup
pecorino Romano
grated
Handful roasted pine nuts
Instructions
Select “Manual” function on the Instant Pot pressure cooker.
Set the timer to 6 minutes with high-pressure settings.
Add oil, pasta, salt and enough water to cover the pasta.
Seal the lid and cook for 6 minutes.
Release the steam through quick pressure release.
Remove the lid and stir in ricotta cheese, blanched spinach and parsley.
Adjust seasoning with salt and pepper.
Garnish with Pecorino Romano and roasted pine nuts.
Serve warm.
Nutrition
Calories:
401
kcal